Cream Cheese Swirl Cinnamon French Toast (Printable)

Overnight bake with banana-cinnamon custard, cream cheese swirls, and golden French toast cubes

# Components:

→ Bread Base

01 - 1 large loaf brioche or challah bread, cut into 1-inch cubes (approximately 18 ounces)
02 - 2 medium ripe bananas, mashed
03 - 6 large eggs
04 - 1.5 cups whole milk
05 - 0.5 cup heavy cream
06 - 0.5 cup light brown sugar
07 - 0.25 cup granulated sugar
08 - 2 teaspoons vanilla extract
09 - 2 teaspoons ground cinnamon
10 - 0.25 teaspoon ground nutmeg
11 - 0.25 teaspoon fine sea salt

→ Cream Cheese Swirl

12 - 8 ounces cream cheese, softened
13 - 3 tablespoons granulated sugar
14 - 1 large egg yolk
15 - 1 teaspoon vanilla extract

→ Cinnamon Sugar Topping

16 - 2 tablespoons unsalted butter, melted
17 - 0.33 cup light brown sugar
18 - 1 tablespoon ground cinnamon

# Method:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the cubed bread evenly in the prepared baking dish.
03 - In a large bowl, whisk together mashed bananas, eggs, milk, cream, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
04 - Pour half of the custard mixture over the bread cubes, pressing gently to ensure the bread absorbs the liquid.
05 - In a medium bowl, beat softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Dollop spoonfuls of the mixture evenly over the soaked bread.
06 - Top with remaining bread cubes, then pour the remaining custard mixture over the casserole. Gently press to ensure all bread is fully moistened.
07 - Mix melted butter, brown sugar, and cinnamon together. Drizzle or dot the mixture evenly over the casserole surface.
08 - Cover the casserole tightly with plastic wrap or aluminum foil and refrigerate for a minimum of 6 hours, ideally 8 hours or overnight.
09 - Preheat oven to 350 degrees Fahrenheit. Remove the casserole from the refrigerator while the oven reaches temperature.
10 - Place the uncovered casserole in the preheated oven and bake for 40 to 45 minutes, until puffed and golden brown. A knife inserted in the center should come out clean.
11 - Allow the casserole to cool for 10 to 15 minutes before serving. Serve warm, optionally topped with maple syrup or a dusting of powdered sugar.

# Expert Advice:

01 -
  • You can prep it completely the night before, which means your morning self gets to sleep in while the oven does the work.
  • It tastes indulgent and special but comes together without any fancy techniques or stress.
  • The cream cheese swirl adds this creamy, tangy richness that makes it feel more like dessert than breakfast, in the best way.
  • Eight servings means it's perfect for feeding a crowd or having leftovers that somehow taste even better the next day.
02 -
  • The overnight chill isn't optional—it's what transforms a layered breakfast into something truly special with perfectly unified flavors and texture throughout.
  • If your knife isn't coming out clean at 45 minutes, the custard in the center needs more time; another 5 minutes usually does it, but don't let it dry out the top.
  • Day-old or stale bread is genuinely better here because fresh bread falls apart when it absorbs the custard and creates a soggy mess instead of a cohesive casserole.
03 -
  • Pull the casserole out of the fridge about 15 minutes before baking so it doesn't shock your oven; a cold casserole takes longer to bake and may not cook evenly.
  • The cream cheese swirl looks more impressive if you dollop it somewhat randomly rather than in neat rows—it creates these beautiful hidden pockets that feel like little surprises when you eat it.
  • If you're doubling this recipe, use two baking dishes rather than stacking it deeper; even baking matters more than fitting everything in one pan.
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